When it comes to quick, nutritious, and flavor-packed breakfasts, Mediterranean Egg Muffins are a game-changer. They’re loaded with sun-dried tomatoes, Kalamata olives, feta cheese, and fresh herbs, making every bite a burst of savory goodness. Whether you’re looking for a healthy grab-and-go breakfast, a protein-packed snack, or a meal-prep-friendly dish, these egg muffins check all the boxes.
Best of all, they’re incredibly easy to make—just whisk, pour, and bake! No complicated steps, just simple ingredients coming together to create a wholesome and satisfying bite.
Why You’ll Love These Mediterranean Egg Muffins
- Protein-packed and filling – With eggs, feta cheese, and flavorful add-ins, these muffins keep you full for hours.
- Great for meal prep – Make a batch ahead of time and store them in the fridge or freezer for busy mornings.
- Full of bold Mediterranean flavors – Sun-dried tomatoes, Kalamata olives, and fresh herbs add a delicious, savory twist.
- Perfect for on-the-go – Whether you’re rushing out the door or need a quick, healthy snack, these egg muffins are portable and mess-free.
Ingredients You’ll Need
(Makes 6-8 egg muffins | Prep Time: 10 mins | Cook Time: 18-20 mins)
- 6 large eggs
- ½ cup milk (or almond milk)
- ½ cup sun-dried tomatoes, chopped
- ½ cup Kalamata olives, pitted and chopped
- ¼ cup feta cheese, crumbled
- 1 tbsp fresh basil, chopped
- 1 tbsp fresh oregano, chopped
- Salt and pepper, to taste
- Olive oil spray
Step-by-Step Instructions
1. Preheat the Oven
Preheat your oven to 375°F (190°C). Lightly grease a muffin tin with olive oil spray or line with silicone muffin cups for easy removal.
2. Whisk the Eggs
In a large bowl, whisk together the eggs and milk until fully combined. Season with salt and pepper to taste.
3. Add Mediterranean Flavors
Stir in the chopped sun-dried tomatoes, Kalamata olives, feta cheese, basil, and oregano. Mix gently to distribute the ingredients evenly.
4. Fill the Muffin Tin
Pour the egg mixture into the muffin cups, filling each about ¾ full. The eggs will puff up slightly as they bake.
5. Bake Until Set
Place the muffin tin in the oven and bake for 18-20 minutes, or until the eggs are set and slightly golden on top.
6. Cool & Serve
Let the muffins cool for a few minutes before removing them from the tin. Enjoy them warm, at room temperature, or store them for later!
How to Store & Reheat
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Let muffins cool completely, then freeze in a freezer-safe container for up to 3 months.
- Reheat: Warm in the microwave for 30-45 seconds or bake at 350°F (175°C) for 5 minutes.
Serving Ideas
These egg muffins are fantastic on their own, but you can pair them with:
- A side of fresh greens – Serve with arugula, spinach, or a simple cucumber salad for a light breakfast.
- Whole-grain toast or pita bread – The perfect way to turn these into a heartier meal.
- A dollop of Greek yogurt or tzatziki – Adds a creamy, tangy contrast to the muffins.
My Tips for the Best Egg Muffins
- Use silicone muffin liners – They prevent sticking and make cleanup super easy.
- Whisk the eggs well – This helps create a fluffy, even texture.
- Don’t overfill the muffin cups – The eggs will expand as they bake, so leave a little space.
- Let them rest after baking – This allows the eggs to set and makes them easier to remove.
Variations & Add-Ins
Want to customize your egg muffins? Here are some fun ways to switch them up:
- Add spinach or kale – A great way to sneak in extra greens.
- Try different cheeses – Swap feta for goat cheese, Parmesan, or shredded mozzarella.
- Make them dairy-free – Use unsweetened almond milk and skip the cheese.
- Add some heat – A pinch of red pepper flakes or a drizzle of hot sauce takes these up a notch.
FAQs (From My Kitchen to Yours)
Q: Can I make these egg muffins ahead of time?
A: Yes! They store well in the fridge or freezer, making them perfect for meal prep.
Q: Can I use fresh tomatoes instead of sun-dried?
A: You can, but sun-dried tomatoes have a stronger flavor and won’t release excess moisture like fresh tomatoes.
Q: What if I don’t like olives?
A: Simply leave them out or substitute with diced roasted red peppers for a similar Mediterranean vibe.
Q: Can I make these muffins without a muffin tin?
A: Yes! You can bake them in ramekins or a lightly greased baking dish and slice into portions.
Why You Need to Try These Mediterranean Egg Muffins
If you love bold Mediterranean flavors and need a healthy, easy, and delicious breakfast option, these egg muffins are for you. They’re packed with protein, loaded with flavor, and completely meal-prep friendly. Whether you eat them fresh or reheat them on busy mornings, they make a perfect grab-and-go meal.
Give them a try, and let me know how they turn out! And if you put your own spin on them—maybe adding spinach, roasted peppers, or extra feta—I’d love to hear about it. Happy cooking!
Mediterranean Egg Muffins – A Savory, Flavor-Packed Breakfast on the Go
Ingredients
- 1 tbsp fresh basil
- 1 tbsp fresh oregano
- 6 large eggs
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup Kalamata olives, pitted and chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup milk
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C) and grease a muffin tin.
- In a large bowl, whisk together the eggs and milk until well combined.
- Stir in the chopped sun-dried tomatoes, Kalamata olives, feta cheese, fresh basil, fresh oregano, salt, and pepper.
- Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 20-25 minutes, or until the muffins are set and lightly golden on top.
- Remove from the oven and let cool for a few minutes before carefully removing the muffins from the tin.
- Serve warm or allow to cool completely and store in the refrigerator for meal prep.
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